The Night Cafe
146 Lakeshore Dr NE Salmon Arm BC V1E 4H7 · Restaurant - Food Service
4 inspections
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Observation(s): Bleach sanitizer solution was measured at >200ppm chlorine. Chlorine sanitizer solution must be kept at 100-200ppm to ensure adequate removal of contamination without leaving a chemical residue. Dilute the solution to 100-200ppm chlorine.
- F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
- F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
- Monitoring
1 infraction
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Observation(s): Bottom drawers of the back silver fridge were holding foods at 7°-10°C. All hazardous foods must be stored at 4°C or below to prevent the growth of pathogens.
- F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
- F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
- Monitoring
3 infractions
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): • Operator was unable to locate sanitizer test strips. Sanitizer test strips must be available and used to monitor for safe sanitizer concentrations on food-contact surfaces.
- F2.1A Sanitizer test strips must be available for each chemical sanitizer used at the premises.
- F2.6 Are the premises designed and equipped to ensure safe food handling?
- Observation(s): • Refrigeration equipment in the kitchen was observed overstocked. Overstocking food items can result in the equipment unable to maintain safe temperature. Operator has stated renovations and addition of refrigeration equipment are being planned. Operator must obtain approval prior to conducting the changes.
- F2.6E Refrigeration equipment must be of the type or capacity to meet the needs of the premises.
- F2.7 Are there handwashing stations available and properly supplied?
- Observation(s): • Hand wash sink located behind bar area did not contain liquid soap or paper towel. All handwashing stations must be supplied with dispensed liquid soap and paper towel for staff use.
- F2.7B Handwashing station must be supplied with liquid soap in a dispenser.
- F2.7C Handwashing station must be supplied with single-service product for drying hands.
- F2.1 Does the facility have proper monitoring supplies?